Chocolate chip banana muffins made with just one banana! This small batch of banana muffins is perfect for using the last super ripe banana in the bunch!
Chocolate Chip Banana Muffins
I've always got one lonely brown banana on my counter. If I had a band, I would name it One Brown Banana, and the cover art would capture the loneliness, of course!
I buy a big bunch of bananas for the week, and between my baby banana pancakes in my baby breakfast ideas rotation and my double chocolate banana muffins, most are gone quickly! Speaking of, I should really add to my baby breakfast ideas recipe collection, because I've been experimenting a lot lately.
Since we're only using 1 banana, this recipe makes a small batch of banana muffins; 6 muffins, to be exact!
Small batch banana muffins ingredients:
- one lonely banana, the more brown spots the better. Completely brown is fine, too!
- 1 large egg
- vanilla extract
- any flavorless oil, such as canola, avocado or grapeseed oil
- all purpose flour
- baking soda
- salt
- granulated sugar
- chocolate chips, of course!
I almost always have all of these ingredients on hand, which means I can have banana chocolate chip muffins anytime! Any chocolate chips are fine here--dark, semisweet, milk or even white chocolate chips! If you're low on chocolate chips, chop up a 3 ounce chocolate bar.
This is a perfect recipe for baking with kids, because everything comes together in one bowl. I've found that kids do better with small batch recipes in the kitchen, because they lose interest after scooping just a few cookies or muffins out. Small batch recipes also create less mess in the kitchen when cooking with kids, too!
If you want to reduce the sugar a bit in this recipe for kids, you absolutely can. Similarly, if you're baking egg-free, simply replace the egg with ⅓ cup of applesauce. If you always bake without eggs, you need my eggless banana bread recipe and my chocolate chip cookies without eggs, too!
Next time you have a craving for banana muffins, grab one banana and make this recipe! I know you're going to ask, so let me say YES, you can easily double it, too.
Chocolate Chip Banana Muffins
Chocolate chip banana muffin recipe made with just one banana.
Ingredients
- 1 large very ripe banana
- ¼ cup sugar
- 2 tablespoons flavorless oil*
- 1 large egg
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup semisweet chocolate chips.
Instructions
1. Preheat the oven to 350, and line a muffin pan with 6 cups.
2. In a large bowl, mash the banana very well with a fork until it's smooth. Mash it very well until it's almost liquid, not lumpy.
3. Next, whisk in the sugar, oil, egg and vanilla extract. Whisk very well until combined.
4. In the same bowl, sprinkle the flour, baking soda, and salt on top. Using a spatula, stir until well-combined.
5. Finally, stir in the chocolate chips, saving a few for the top of the muffins.
6. Divide the batter between the muffin cups evenly, and sprinkle chocolate chips on top of each muffin.
7. Bake for 18 minutes, or until the muffins are done. They're done when they spring back when pressed gently on the top.
8. Move the muffins to a cooling rack, and let cool completely before serving.
Notes
*Flavorless oil can be canola oil, vegetable oil, grapeseed oil, or avocado oil. Coconut oil is awesome here, too, though it does have a flavor.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 71Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 12mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g
Other one banana recipes:
Double Chocolate Banana Muffins
Banana Sheet Cake (uses 1 cup of mashed banana)
Anna Campbell says
Want to bake these but I have spelt flour. Would everything stay the same or will I have to replace baking soda for baking powder if so how much or is it both. Thanks
Amy says
These are incredible! I substituted 1/4 cup oat flour with 1/2 cup of white flour. I also subbed white sugar with palm sugar. I baked them for only 15 minutes instead of 18. They turned out perfect. This is the first time I haven’t messed up muffins! So happy with this recipe! Keep the small batch recipes coming.
Nomin says
This was incredible!!!! I doubled the batch and got 11 muffins. Such a hit!!!! Thank you!!!!
I did have one sad looking banana originally but I then wanted to use some sad bananas that had been in the freezer for far too long.
Perfect!
Irene says
Delicious!! Just simply so flavorful and yummy! I had just 1 very ripe banana and googled 1 banana muffin recipes. So I stumbled upon this recipe and very glad I did. Very excited to check out your blog!
Laura says
What could I use instead of sugar in this recipe?!
Thanks!
Barbara says
Made these but used peanut butter chips instead of chocolate chips - SOOOO GOOD!!
ML says
I made these for the first time today (snowed in by this nor’eastern, what better time to bake?!). Just pulled them out of the oven and they look & smell amazing!! I did add 1/4 cup peanut butter to the recipe (I love PB & banana as a flavor combo), and I just adjusted my cook time by leaving the muffins in the oven (turned off) for 5 extra minutes. Super simple & easy, and a great alternative to the usual banana bread. Will definitely bake again!
Sabrina says
Hi Christina, I double the recipe and I think there might have been too much baking soda because they tasted like soap. Do you think it's because of the coconut sugar? :( that's the only other change I made